| Name (Japanese) | Japanese langoustine (Akaza-ebi / アカザエビ / 藜海老) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $15~$30/100g |
| Best Season | Winter to early spring (December–March) |
| Did You Know? | Its shell is quite soft, and its sweet meat is delicious even when eaten raw. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Akaza-ebi (アカザエビ) Kanji Name: 藜海老 (Akaza-ebi) English Name: Japanese langoustine / Japanese lobster Scientific Name: Metanephrops japonicus Classification: • Kingdom: Animalia • Phylum: Arthropoda • Class: Malacostraca • Order: Decapoda • Family: Nephropidae (Lobster family) Average Size: 15–25 cm Key Features: Slender lobster-like crustacean; sweet, rich flesh with delicate aroma; highly prized in fine dining |
| 2. Habitat & Distribution |
Found in **deep coastal waters of Japan**, particularly in the Pacific Ocean near Shizuoka and Wakayama. Prefers sandy or muddy sea floors at depths of 200–400 m. Distributed across parts of the **Western Pacific**, but especially valued in Japan. |
| 3. Seasonality |
Best season is **winter to early spring (December–March)**. During this period, the meat becomes especially sweet and flavorful, ideal for sushi and sashimi. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri (raw or lightly boiled), sashimi, grilled, miso soup using shells Flavor: Deep natural sweetness, rich umami, slightly creamy Texture: Firm yet tender, with a luxurious mouthfeel Fat Content: Moderate; prized more for sweetness and depth of flavor than oiliness |
| 5. Preparation & Craftsmanship |
Frequently served raw as **nigiri or sashimi**, highlighting its rich sweetness. Light grilling or steaming enhances aroma while keeping texture delicate. The shells are used to make **intensely flavored miso soup or dashi**. Handling requires care, as the flesh is delicate and can dry out quickly. |
| 6. Recommended Pairings |
Sushi Rice: Mildly seasoned shari to balance sweetness Condiments: Wasabi, a touch of salt, or yuzu zest Drinks: Junmai daiginjo sake, Champagne, or aromatic white wines |
| 7. Nutritional Information |
High in protein and minerals (zinc, selenium, iodine). Low in fat compared to lobster, but rich in omega-3 fatty acids. Considered a healthy, energy-boosting luxury seafood. |
| 8. Trivia & Cultural Notes |
Despite being called “ebi” (shrimp), it is more closely related to **lobsters**. Considered one of the most luxurious sushi toppings, sometimes compared to **Ise-ebi (spiny lobster)**. Featured in high-end **kaiseki** and sushi omakase as a seasonal highlight. The vivid red color of its shell after cooking symbolizes **festivity and good fortune** in Japanese culture. Rare and expensive due to limited catch and labor-intensive preparation. |
| 9. Recommended Sushi Styles |
• Akaza-ebi nigiri (raw, creamy-sweet flesh) • Lightly boiled akaza-ebi nigiri • Akaza-ebi sashimi • Grilled akaza-ebi with salt • Akaza-ebi miso soup (using shells for umami-rich broth) |
